Slow-Cooker Bean and Spinach Enchiladas

This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day.

Hands-On Time

30 Mins

Total Time

3 Hours 30 Mins

Yield

Serves 4

By Charlyne Mattox

January 2012

Ingredients:

• 1 15.5-ounce can black beans, rinsed
• 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
• 1 cup frozen corn
• 1/2 teaspoon ground cumin
• 8 ounces sharp Cheddar, grated (2 cups)
• kosher salt and black pepper
• 2 16-ounce jars salsa (3 1/2 cups)
• 8 6-inch corn tortillas, warmed
• 1 medium head romaine lettuce, chopped (6 cups)
• 4 radishes, cut into matchsticks
• 1/2 cup grape tomatoes, halved
• 1/2 cucumber, halved and sliced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• sliced scallions, for serving

Directions:

Step 1

In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

Step 2

Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

Step 3

Cover and cook until heated through, on low for 2½ to 3 hours.

Step 4

Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

Source:  realsimple.com